I love monkey bread and figured I would try out a different recipe. This one was okay. I had to use a bit more butter and extra cinnamon and sugar to cover all the dough. I decided to use a bundt pan to jazz it up. It only took minutes to prepare which is part of the reason I liked this recipe. However, when baking the top was baking much faster than the bottom. I covered the top with tin foil to keep it from over baking. Overall, this recipe is super easy to make but I wouldn't say it's the best monkey bread I ever had. One night I decided to eat some for dessert and melted a spoonful of frosting on top- that was pretty delicious!
Ingredients
1/2 cup sugar
2 1/2 teaspoons of cinnamon
1/3 cup of butter
1 (12-oz.) can refrigerated buttermilk biscuits
Directions
1. Heat oven to 400°F. Generously grease 8x4-inch loaf pan (do not use dark-coated pan). In small shallow bowl, combine sugar and cinnamon; mix well.2. Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted margarine; roll in sugar-cinnamon mixture. Arrange in greased loaf pan.
3. Bake at 400°F. for 19 to 27 minutes. Cool 2 minutes. Loosen edges; remove from pan. Place on serving plate. Serve warm.
Pillsbury recipe
No comments:
Post a Comment